Smoked Chicken Breasts – Bone In

by Kevin H. on July 9, 2012 · 4 comments

Chicken Breast Bone In Recipe

Yep.  Another basic chicken recipe.  But I’m totally amazed at how nobody cooks Bone in Chicken Breasts!  Do you even know how good they are?  My gosh, if you did absolutely nothing to them, they’d be the best chicken breasts you’ve ever cooked.  So why do you keep buying boneless/skinless?

I’m going to ask you to do something for me:  Try these ONCE.  Just once, and tell me they aren’t significantly better than what you’re used to.  I dare you.

It’s as simple as brine or Italian Dressing marinade, some chicken rub and smoke.  Done & Delicious.  Make sure to cook them to an internal temp of 165 – not a degree more.  That’s critically important.  If you do that, you’ll love these.

Chicken Breasts Bone In Recipe

The best part about these MIGHT be using them for leftovers.  Because they are on the bone and have their skin on, the meat stays much juicier for all your favorite leftover recipes like Caesar Pitas, Cajun Pasta and of course Creamy Smoked Chicken Salad.  I always cook at least one extra just for that purpose.

So try them soon, okay?  And please, leave me a comment here or on Facebook and admit publicly they were the best you’ve ever cooked.  It feels good to tell the truth.

Chicken Breast – Bone In

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Chicken Breast – Bone In


  • 1 package chicken breasts - bone in, skin on.
  • 2 tbs chicken rub
  • Brine OR Italian Dressing for marinade


  1. Brine the chicken for at least 2 hours, up to all day OR for quick marinade use Italian Dressing for at least 30 minutes.
  2. Remove from Brine/Marinade, pat dry, and place on tray.
  3. Set up your grill for indirect cooking or use your smoker.
  4. Sprinkle both sides of chicken with chicken rub.
  5. Smoke at 250 using fruit wood until internal temperature reaches 165 (about 1.5 hours).

Leave a Comment

{ 4 comments… read them below or add one }

Jamie Boyd August 28, 2017 at 5:13 pm

Found this post thru a Google search, tried it tonight. Didn’t have time to brine so I marinated in Italian dressing for 45 minutes prior to smoking. Delicious. Perfect, juicy, smoky deliciousness. Hubby and toddler daughter both went bonkers for it. Great recipe, thank you!!


Zach May 19, 2016 at 5:19 pm

How long could I leave it in on a temp of 225


Kevin May 19, 2016 at 9:09 pm

Just pay attention to internal temp. It depends on the size of your chicken and how close to the heat, but I’d guess 60-90 minutes. Just don’t cook it over 165!


angelo March 15, 2016 at 7:53 pm

hot damn will never do smoked any kind of chicken without the skin on it. Might even leave the eyeballs in.
All bull aside, this is the only way to do chicken. and the beans were, as my bride said, “to die for”. thanks again.


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